Combine the boiling water, rice, almonds, and cinnamon sticks in a heat-proof container. Let cool, then cover and refrigerate overnight.

Discard the cinnamon sticks and transfer the rice and almond mixture to a blender. Add 2 cups cold water. Cover and blend on high got 3-4 minutes, or until very smooth. Pour the mixture through a fine mesh strainer into a pitcher.

Heat the coconut milk and honey in a saucepan set over medium heat until the honey dissolves. Let cool, then pour into the pitcher with the rice mixture. Stir in the vanilla and salt.

Refrigerate until ready to serve. Serve over ice and top with ground cinnamon.